This Thai Pumpkin and Chickpea Curry is my Mum’s recipe and every time I make it I think of her. What can be more comforting than that type of comfort food? I hope it brings as much comfort to you.

Prep time: 10 min

Cook time: 50 min

Serves 2

Ingredients

500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on

1 tbsp extra-virgin olive oil

1 medium brown onion, diced

1/4 cup Thai yellow curry paste

400mL light coconut milk

1 tbsp fish sauce

400g tin chickpeas, drained and rinsed

1 dozen cherry tomatoes, washed

Large handful of baby spinach leaves, rinsed

Fresh coriander leaves, roughly chopped, to garnish

1 long red chilli, thinly sliced, to garnish

Steamed white rice, to serve

Method

Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.

With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.

Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.

Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli.